Superior Rice Pudding

Ingredients:

• 1 cup water
• 1/2 vanilla bean, split
• 1/2 cup short or medium grain white rice
• 1/4 teaspoon salt
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup dark seedless raisins or dried sour cherries
• 1/4 ground cinnamon

Instructions:

In a 2-quart saucepan, heat the water to boiling, then add the rice, vanilla bean and salt. Cook for 10 minutes, then turn down the heat very low and add the milk, cooking until the rice is tender, about another 10 minutes. Preheat the oven to 350° and lightly butter a 1 1/2-quart shallow baking dish. In a small bowl, combine the cream, sugar and eggs, then fold into the rice mixture along with the raisins. Remove the vanilla bean and pour the rice mixture into the buttered making dish. Sprinkle the top of the mixture evenly with cinnamon. Place the baking dish into a large baking pan in the oven. Pour boiling water into the baking pan to a depth of 1 inch. Bake 30 to 45 minutes or until pudding is firm and the top surface is golden brown. Cool to room temperature on a wire rack, then serve at room temperature or refrigerate, covered, to serve chilled.